Green Beans Fennel Recipes

GREEN BEANS AND FENNEL RAGOUT

Steps:

• In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste.
• Serve with crusty bread and chevre or brie

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

GREEN BEAN AND FENNEL SALAD

Steps:

• Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
• Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
• When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.

GREEN BEANS AND FENNEL

Steps:

• In a small bowl stir together butter, fennel seeds, lemon peel, pepper, and salt.
• Set aside.
• Cut fennel into quarters; remove cores.
• Cut fennel lengthwise into 1/4 inch strips.
• In a covered 4-quart Dutch Oven cook beans in a small amount of boiling salted water for 5 minutes.
• Add fennel.
• Cook for 5 to 8 minutes more or until vegetables are crisp-tender; drain.
• Add butter mixture.
• Toss gently to coat.

GREEN BEANS 'N FENNEL

Steps:

• In a large skillet heat oil over medium heat.
• Add onion& garlic cook 2 minutes.
• Stir in the tomatoes, fennel, salt pepper and sugar.
• Cook uncovered until thickened and juice has evaporated about 10 minutes.
• Meanwhile put whole green beans into apot of boiling lightly salted water.
• Cook until tender crisp 5 minutes.
• Drain and toss with the sauce& parsley.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• 1- Fill a saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• 2- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper, cook and stir until coated and warm.
• 3- Transfer to a serving dish and toss with feta cheese.